Pumpkin Crumb Cake
The yummy tang of fresh cranberries combines with savory cinnamon and ginger to make a completely delicious fall crockin' meal!
You'll love our updated twist on this old-fashioned favorite, which pairs perfectly with a scoop of vanilla ice cream.
Used 6-quart slow cooker
Mulled Cranberry Tea – A delicious drink great for making in the slow cooker
This is great as a dessert with vanilla ice-cream or even with your coffee in the morning!
- 1 box Krusteaz Cinnamon Crumb Cake mix (will include cake mix and cinnamon topping)
- 1 Cup water
- 1 egg
- 1 Cup pumpkin
- 1 Teaspoon vanilla
- 1 Cup white chocolate chips
- 1 Cup chopped pecans
Mix all ingredients except chopped pecans and cinnamon topping.
In a separate bowl mix cinnamon topping with Â½ cup chopped pecans.
Spray crock with cooking spray.
Pour in Â½ of cake mix and top with cinnamon topping/ pecan mix, then repeat once more.
Cover and cook on HIGH for about 2 hours then remove lid and turn the slow cooker off.
Let the cake set up for about 15 minutes, then serve!
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